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This is absolutely delicious - it has a depth of flavour that makes it truly yummy without a strong flavour of either cinnamon or vanilla bean. I didn't need the extra 1/3rd cup of sugar and I used light brown soft sugar for the cup I used. I used a large non-stick saucepan so there was no danger of it sticking and after everything had combined on the Simmering Plate of the Aga I gave it 90 minutes in the Simmering Oven with a lid on. Perfect! I have made this with damsons as well as plums and they are both equally delicious.

This recipe was so
simple and really
highlighted the
flavors of the
fruit. I had a
basket of overripe
plums and no scale,
so I just had to
guess the quantities
of sugar and
cinnamon to add. I
added a generous
sprinkling sugar and
cinnamon to taste
and it was just
fine. The compote
turned out a little
tart which was a
good complement to
sweet ice cream and
cake. Just be sure
to stir frequently;
I didn't and had to
be careful not to
scrape the burnt
bottom when
transferring into
jars.

I'm a fruit dessert lover but had never cooked w/ plums before and wished I hadn't waited so long; this delicious. Only complaint is the cooking time. I didn't have time to stand & stir for 45 mns.so I covered and let stew while I prepared other dishes. It turned out great. The tanginess of the plums is complimented well w/ vanilla bean ice cream.

This recipe was delicious. I had a bunch of plums that were going to go bad and I was looking for a healthy way to use them! Since my pockets are pretty shallow right now I used vanilla extract instead of the vanilla bean and it still turned out great! I put it in oatmeal, and over light vanilla ice cream! yum!

Not only was this easy and pretty healthy, switching to brown sugar and slightly reducing the sugar amount did no harm, and the product was loved by all, including people from 3 continents on the night I tried it out. I wish vanilla beans were cheaper; I would make it frequently.